A Study on Chemical Properties and Sensory Evaluation of Pomegranate Juices from Sulaimani Shelf Markets Compared to Local Natural Juice
Keywords:
Pomegranate juice, Punica granatum L, Sensor evaluation, Anthocyanin, Gallic acid, Glucose, , Caffeic acid, and phenolic compound.Abstract
This study was carried out in 2020, at the Sulaimani Polytechnic University, Kurdistan-Region, Iraq, about sensory and chemical characteristics of two local organic pomegranate juice (Salakhany) with comparison between four samples of shelf markets. Then, one of the sample was freshly consumed, and another was pasteurized juices at 63 0C for 30 minutes. The other samples of pomegranate juices were presented commercially on the market and labeled such as (OC, OS, IR, IT, IS). The fresh pomegranate juices (fresh1 and fresh2) and two commercial pomegranate juice (OC and IS) have higher pH value (4.027, 4.633, 4.037 and 4.097), respectively. Total anthocyanin contents were higher in the IR juice compared to fresh1, fresh2, OC, OS, IT and IS juices. Also, the highest values of Gallic acid (28.100 mg/100 ml) was in OS, and the lowest rate of Caffeic acid was in Fresh2 (0.030 mg/100ml), and the glucose is the highest for (IT) sample (0.120 mg/100 ml), while glucose is the lowest level in sample (OC), which is (0.004 mg/100ml). The treatment (Fresh1) had a higher score when it was compared to the other treatments. Thus, this work will assist consumers in choosing a better pomegranate juice, and also, it will help them to know which one has a better compound.
